This is such an easy filled bread to make and is guaranteed to transport you straight back to that Greek Taverna on the beach and all its wonderful aromas and tastes!! It is crispy, subtly flavoured and makes a great addition to mezze. Yields four flatbreads.
a pinch of salt
400g feta cheese, crumbed
60ml thyme leaves
60ml chives, chopped
50ml olive oil plus extra for brushing the breads
Add the egg, water and salt to the bowl of a stand mixer fitted with the dough hook and mix on low speed for a minute or so.
Add the flour a few tablespoons at a time with the engine running.
Mix/knead the dough until it comes together and no longer sticks to the sides of the bowl. About 2-3 minutes.
Divide the dough into 4 equal portions.
Flour a work surface and roll a piece of dough out as thin as you can, aiming to end up with a rough square of 25cm x 25cm.
Brush the square with some olive oil.
Sprinkle a little less than a quarter of the crumbed feta onto the top half of the square.
Now sprinkle some thyme and chives over the feta.
Fold the bottom half of the dough over the half with the cheese and lightly press it down with the palms of your hands.
Brush the folded half of dough with olive oil and sprinkle the rest of the quarter of feta over one half. Repeat with some herbs.
Fold the one half over the other and lightly press together. You will now have a 4-layer piece of dough with filling.
Repeat the process with the rest of the pieces of dough and filling.
Heat 50ml olive oil in a large frying pan set over medium-low heat.
Fry the breads for 3 minutes on each side, lowering/regulating the heat if you see them catching.
Serve warm with other mezze.